Just the right amount
of heat and smoky flavor paired with tender warm chicken and caramelized
vegetables all chillin’ in a fresh, crisp butter lettuce cup. Yup, divine.
I N G R E D I E N T S
Extra-Virgin Olive
Oil
1 Cup Frozen Corn*
*We use Fire-roasted frozen corn from Whole Foods
*We use Fire-roasted frozen corn from Whole Foods
1 Pound of Chicken
Breasts
2 Chipotle Peppers IN
Adobo Sauce*
*1 small can will be more than enough!
*1 small can will be more than enough!
1/2 Cup Freshly
Chopped Cilantro
1 Lime
1 Red Bell Pepper,
thinly sliced
3 Scallions, thinly
sliced
1 Head Butter
Lettuce, rinsed & leaves dried + separated
Freshly ground
S&P
Crushed peanuts for garnish, optional
Extra chopped cilantro for garnish, optional
Crushed peanuts for garnish, optional
Extra chopped cilantro for garnish, optional
D I R E C T I O N S
1.
Heat olive oil in large pan or dutch oven (I
used my dutch oven!) and season chicken with S&P.
2.
Sear chicken breasts in pan, about 6 minutes per
side until cooked through and browned. Move to a cutting board; let sit for 5
minutes and then thinly slice chicken.
3.
In a food processor, combine the cilantro, juice
from 1 lime, and chipotle peppers in adobo. Pulse until smooth.
4.
Add the sliced chicken back to the pan, along
with the chipotle sauce, freshly sliced red bell pepper, roasted corn, and 2 of
the 3 scallions.
5.
Toss until combined (we like a little
carmelization on our veggies)
& indulge.
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